Taco Chip Chicken 4 (3 ounce) skinless chicken breasts 1 cup chopped scallions or onions 1 cup chopped red pepper 1/2 cup chopped celery 1 tablespoon plus 1 teaspoon butter or margarine 1 1/2 cups stewed tomatoes 4 taco shells, coarsely crushed 20 small pimento-stuffed olives, chopped 1 1/2 ounces shredded Cheddar cheese In a 1 1/2-quart casserole, arrange chicken breasts with thicker parts toward outside of the dish. Cover and microwave on HIGH for  8 to 10 minutes, until chicken is thoroughly cooked. Remove chicken to plate and set aside. In the same casserole, combine scallions (onions), pepper, celery and margarine; microwave on HIGH for 3 to 4 minutes, stirring once, until vegetables are tender. Add tomatoes; microwave on HIGH for 5 to 7 minutes, until slightly thickened. Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely crushed taco chips, cheese and olives. Microwave on HIGH for 2 minutes, or until cheese melts. Serve with rice and a salad. Yield: 4 servings Each serving: 1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread; per serving: 351 calories